If you’re looking for a simple yet irresistible way to elevate your appetizer game, the Grilled Shishito Peppers with Lemon, Cotija, and Flaked Salt Recipe is here to steal the spotlight. This vibrant dish combines the smoky char from high-heat grilling with the bright tang of fresh lemon, the creamy saltiness of cotija cheese, and that satisfying crunch of flaked salt. Each bite is a flavor-packed adventure that’s as easy to make as it is to enjoy, perfect for casual get-togethers or a flavorful snack anytime.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity—just a handful of fresh, essential ingredients that together create a symphony of taste, texture, and color. Each ingredient plays a role, from the mild heat and blistered skin of the shishito peppers to the vibrant citrus zing and salty finish.
- Shishito Peppers, 2 pounds: These petite peppers are mostly mild with a playful occasional kick that keeps every bite exciting.
- Olive oil, for drizzling: Helps blister the peppers perfectly on the grill and adds richness.
- Flaked salt: Provides a satisfying crunch and a burst of salty contrast.
- 1 lemon, juiced: Brightens the dish with fresh acidity that lifts every flavor.
- Cotija cheese, 2 to 3 tablespoons, crumbled: Adds a creamy, salty finish that balances the grilled peppers beautifully.
How to Make Grilled Shishito Peppers with Lemon, Cotija, and Flaked Salt Recipe
Step 1: Preheat the Grill
Start by heating your grill to the highest temperature possible. The intense heat is key to getting that wonderful charred skin on the shishito peppers, which brings out their smoky flavor and softens them just right.
Step 2: Toss Peppers in Olive Oil
Place the shishito peppers in a large bowl and drizzle with olive oil. Make sure every pepper is evenly coated—this not only prevents sticking but also helps them crisp up beautifully while grilling.
Step 3: Grill and Toss
Arrange the peppers on a grill pan and place it on your hot grill. Close the lid and cook for about 3 to 4 minutes until blistered and charred. Toss them carefully, then grill for another 2 to 3 minutes to ensure even cooking. You’re aiming for irresistibly blistered skins with just enough softness inside.
Step 4: Final Touches
Remove the grilled peppers and transfer them to a serving plate. While they’re still hot, sprinkle generously with flaked salt, drizzle with fresh lemon juice, and finish by crumbling cotija cheese on top. Serve immediately to enjoy all the flavors at their peak.
How to Serve Grilled Shishito Peppers with Lemon, Cotija, and Flaked Salt Recipe
Garnishes
A little extra flourish can turn these peppers into a real showstopper. Fresh lemon wedges add a zesty squeeze on demand, chopped fresh herbs like cilantro or parsley bring a splash of color, and a smattering of toasted sesame seeds adds an unexpected nutty crunch.
Side Dishes
This dish pairs wonderfully with light sides that balance the smoky and tangy notes. Think simple grilled corn, a crisp green salad, or even a creamy avocado salad to round out your meal without overpowering those amazing grilled shishitos.
Creative Ways to Present
Serving these peppers in a rustic cast iron skillet straight off the grill keeps them warm and inviting. For a more modern twist, arrange them on a long wooden board sprinkled with extra cotija and flaked salt, encouraging friends to snack and chat as they dig in.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which might be unlikely!), place them in an airtight container and store in the refrigerator for up to 2 days. The peppers will lose some crispness but will still be tasty when enjoyed cold or reheated.
Freezing
Grilled shishito peppers don’t freeze well due to their delicate texture. It’s best to enjoy this Grilled Shishito Peppers with Lemon, Cotija, and Flaked Salt Recipe fresh to appreciate the full burst of flavors and textures.
Reheating
To reheat, gently warm leftover peppers in a skillet over medium heat just until heated through. Avoid the microwave to keep the skins from becoming soggy and losing their charm.
FAQs
What are shishito peppers and how spicy are they?
Shishito peppers are a small East Asian variety typically mild with thin walls and a slightly fruity flavor. Occasionally, you might get a pepper with a surprising mild heat, but most are gentle enough for all palates.
Can I make this recipe indoors without a grill?
Absolutely! You can use a grill pan or even a hot cast iron skillet on the stove to achieve blistered skin. Just be sure to keep the heat high and watch the peppers closely as they cook quickly.
Is cotija cheese essential for the recipe?
Cotija cheese adds a lovely salty creaminess that complements the peppers beautifully, but if you can’t find it, a crumbly feta or grated parmesan can work as a substitute.
How many servings does this recipe make?
The recipe yields about 4 servings, perfect for sharing as an appetizer or a snack among friends.
Can I prepare shishito peppers ahead for a party?
You can prep and toss the peppers with olive oil in advance, but grill them shortly before serving to keep their signature blistered texture and vibrant flavor.
Final Thoughts
Once you try the Grilled Shishito Peppers with Lemon, Cotija, and Flaked Salt Recipe, you’ll understand why it’s a fast favorite in so many kitchens. Its brilliant combination of smoky, tangy, salty, and creamy elements makes for an addictive appetizer or snack that’s sure to impress. Fire up your grill and give it a go—you won’t believe how such a simple dish can deliver so much joy!
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Grilled Shishito Peppers with Lemon, Cotija, and Flaked Salt Recipe
- Total Time: 13 minutes
- Yield: 4 servings
Description
Grilled Shishito Peppers are a simple and delicious appetizer featuring blistered shishito peppers charred over high heat, then finished with bright lemon juice, flaky salt, and tangy cotija cheese. This quick and flavorful dish is perfect for sharing and pairs well with a variety of main courses or enjoyed on its own.
Ingredients
Ingredients
- 2 pounds shishito peppers
- Olive oil, for drizzling
- Flaked salt, to taste
- 1 lemon, juiced
- 2 to 3 tablespoons crumbled cotija cheese
Instructions
- Preheat the grill: Set your grill to the highest heat setting to ensure the peppers will char quickly and evenly.
- Prepare the peppers: Toss the shishito peppers in a large bowl with enough olive oil to coat them evenly. Spread the coated peppers on a grill pan in a single layer.
- Grill the peppers: Place the grill pan on the hot grill, close the lid, and cook the peppers for 3 to 4 minutes until they begin to blister and char. Toss the peppers and grill for another 2 to 3 minutes, continuing to develop a nice char and blistered skin.
- Finish and serve: Remove the peppers from the grill and transfer them to a serving plate. While still hot, sprinkle them with flaked salt, spritz with fresh lemon juice, and top with crumbled cotija cheese. Serve immediately for the best flavor and texture.
Notes
- Shishito peppers are generally mild but can occasionally be spicy; serve with a cooling dip if desired.
- Using a grill pan helps keep the peppers contained while still giving them a nice char.
- If you don’t have cotija cheese, feta or parmesan can be a substitute, although it will change the flavor profile slightly.
- For an indoor alternative, you can broil the peppers on a baking sheet until blistered, about 5-7 minutes, turning once.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
